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Fresh Asian Chicken Salad with Sesame-Ginger Vinaigrette

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A quick and easy fresh Asian chicken salad featuring crisp greens, tender chicken, and a tangy sesame-ginger vinaigrette. Perfect for a light yet satisfying meal.

Ingredients

Scale
  • 2 cups cooked chicken breast, shredded or thinly sliced (rotisserie chicken works great)
  • 4 cups mixed salad greens (spring mix or romaine)
  • 1 cup shredded carrots
  • 1 medium red bell pepper, thinly sliced
  • 1 cup cucumber, thinly sliced
  • 2 stalks green onions, thinly sliced
  • ¼ cup chopped fresh cilantro (optional)
  • 2 tablespoons toasted sesame seeds
  • ¼ cup chopped roasted peanuts or cashews
  • 1 tablespoon fresh ginger, finely grated
  • 1 clove garlic, minced
  • 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon fresh lime juice
  • 2 tablespoons neutral oil (such as avocado or canola)

Instructions

  1. Prep the chicken: shred or slice cooked chicken breast into bite-sized strips (about 2 cups). For fresh chicken, poach or grill a boneless breast and let cool before slicing (about 15 minutes).
  2. Wash and dry greens thoroughly using a salad spinner or pat dry with paper towels to avoid sogginess.
  3. Slice vegetables: thinly slice cucumber, bell pepper, and green onions; shred carrots if not pre-shredded. Aim for uniform pieces (about 10 minutes).
  4. Make the vinaigrette: in a small bowl or jar, combine grated ginger, minced garlic, soy sauce, rice vinegar, toasted sesame oil, honey, lime juice, and neutral oil. Whisk or shake until smooth and emulsified (3-5 minutes). Adjust sweetness or acidity to taste.
  5. Assemble the salad: in a large bowl, toss together greens, chicken, carrots, bell pepper, cucumber, green onions, and cilantro. Drizzle vinaigrette over and toss gently but thoroughly to coat evenly.
  6. Finish and serve: sprinkle toasted sesame seeds and chopped nuts over the salad. Serve immediately to enjoy crisp freshness. If not serving right away, keep dressing separate and toss just before serving.

Notes

Use tamari instead of soy sauce for gluten-free. Keep dressing separate until serving to maintain crisp greens. Use a reputable toasted sesame oil brand for best flavor. Thin, uniform slicing of veggies improves texture and presentation. Add a pinch of red pepper flakes or chili oil for heat if desired.

Nutrition

Keywords: Asian chicken salad, sesame ginger vinaigrette, quick salad, healthy lunch, easy dinner, gluten-free salad option

Find it online: https://atomicbite.com/fresh-asian-chicken-salad-recipe-easy-sesame-ginger-vinaigrette-dressing/